Name: Boom Boom Shrimp Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Cuisine: American
Ingredients: 10 ounces frozen breaded shrimp; 2 cups Asian coleslaw mix; 16 slice avocado; 8 soft flour taco shells; 0.25 cup mayonnaise; 1 tbsp ketchup; 1 tbsp sweet chili sauce; 1 tsp garlic powder; 0.75 tsp Sriracha

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Boom Boom Shrimp Tacos

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Instructions

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Instructions

Place all ingredients in a small bowl and stir to combine. Refrigerate until ready to use.

Prepare shrimp according to package directions.

In a large bowl, combine coleslaw mix and Boom Boom sauce.

Warm taco shells by wrapping them in a damp paper towel and microwaving on high for 30 seconds.

Place ¼ cup of coleslaw mixture on each taco shell.

Drizzle with Boom Boom sauce.

Top with avocado slices and cooked shrimp.

Drizzle with more Boom Boom Sauce.

Video Tutorial

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Tips & Tricks (5)

Master the Boom Boom Sauce Balance 🎯
Mix your sauce (sriracha, sweet chili, ketchup, mayo) in a 1:1:0.5:2 ratio by weight, then taste and adjust—the sweetness should slightly overpower the heat for authentic flavor.
Crisp Shrimp Without Sogginess 🍤
Pat frozen breaded shrimp completely dry before frying and use oil heated to exactly 350°F; this prevents moisture from creating steam and compromising the breading's crunch.
Warm Your Taco Shells Properly 🌮
Toast flour shells directly over a gas flame for 5-10 seconds per side or wrap in foil and warm in a 350°F oven for 2 minutes to make them pliable without drying out.
Prep Coleslaw at the Right Time ⏰
Dress the Asian coleslaw mix with the boom boom sauce no more than 10 minutes before serving to maintain its crunch; early dressing will make it soggy.
Layer Your Taco Components Strategically 📐
Build tacos in this order: warm shell, avocado slice (acts as barrier), coleslaw, crispy shrimp, then drizzle of extra boom boom sauce to prevent sogginess and maximize flavor impact.